Braised eggplant with garlic

By AutumnVandervort

Braised eggplant with garlic
Nutritional value of eggplant


Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Each 100 grams contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 mg of calcium, 31 mg of phosphorus, 0.4 mg of iron, 0.04 mg of carotene, 0.03 mg of thiamine, 0.04 mg of riboflavin, 0.5 mg of niacin, and 3 mg of ascorbic acid. In addition, it also contains vitamin 3. Anti-aging eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging.
1. Protect cardiovascular and ascorbic acid: Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent rupture and bleeding of capillaries, and keep the cardiovascular blood vessels functioning normally. In addition, eggplant also has the effect of preventing and treating scurvy and promoting the healing of injured products.
2. Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing cancer fever.
3. Anti-aging: Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant frequently can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging.

Recipe Recommendations

  • eggplant one
  • garlic 1 head
  • dried red pepper appropriate amount
  • carrot a little
  • fungus appropriate amount
  • diced green onion appropriate amount
  • edible oil appropriate amount
  • salt appropriate amount
  • oyster sauce appropriate amount
  • sugar 2 tsp
  • MSG appropriate amount

Steps for Braised eggplant with garlic

  • Make step 0
    1
    1. Wash the raw materials, cut the eggplant into small pieces of uniform size, slice the carrot, cut the garlic into large grains, cut the pork into thin slices, cut the dry red peppers into small pieces with scissors, tear the soaked fungus into flowers of the appropriate size, and cut the green onions into shredded green onions.
  • Make step 1
    2
    2. Put the chopped eggplant pieces into a small basin, marinate with a little salt for 10 minutes to make them water.
  • Make step 2
    3
    3. Heat a wok and pour in the oil. Turn down the heat and add in the garlic. Stir fry until golden brown.
  • Make step 3
    4
    4. Squeeze out the water from the marinated eggplant pieces, stir fry with carrot in a small oil pan until all the eggplant pieces are soft and serve out.
  • Make step 4
    5
    5. Leave the bottom oil in the pan, add the pork slices and stir-fry the oil until transparent, add the pepper slices and stir-fry until fragrant, add the eggplant slices, carrot slices and fungus together in the pan and stir fry well, add oyster sauce, sugar, salt, monosodium glutamate, stir fry evenly, serve, sprinkle with shredded green onion on top, and serve.

    • Braised eggplant with garlic Make Tips

    Tips: 1. Marinated eggplant pieces will not absorb too much oil after being squeezed out of the water, so you cannot pour too much oil. 2. Since I don't like the taste of soy sauce very much, I rarely use it when cooking. People who like it can replace oyster sauce with soy sauce. 3. The eggplant pieces have been marinated with salt, so pay attention to the amount of salt when frying in the pan. It is best to taste the taste to avoid being too salty. 4. Don't cut the garlic grains too small to avoid frying in the pan.

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